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Expanded extrudates from corn starch-lamb blends: process optimization using response surface methodology.

K S Rhee1, S H Cho, A M Pradahn

  • 1Meat Science Section, Department of Animal Science, Texas A&M University, College Station, TX 77843-2471, USA.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Optimizing extrusion of corn starch and lamb blends requires precise control of feed moisture, process temperature, and screw speed. Minimal shear force (SF) in extrudates is achieved at 26.5% moisture, 148°C, and 134 rpm.

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Area of Science:

  • Food Science and Technology
  • Extrusion Processing
  • Ingredient Interactions

Background:

  • Extrusion is a key process in food manufacturing, particularly for starch-based products.
  • Understanding the impact of raw material composition and processing parameters is crucial for product quality.
  • Lamb and mutton are underutilized protein sources in extruded food products.

Purpose of the Study:

  • To investigate the effects of feed moisture, process temperature, and screw speed on extrudate properties.
  • To determine optimal conditions for minimizing shear force (SF) in corn starch and lamb extrudates.
  • To establish predictive models for extrusion behavior using response surface methodology.

Main Methods:

  • Central composite second-order design for experimental planning.
  • Multiple regression analysis to develop quadratic polynomial models.
  • Response surface methodology (RSM) to analyze expansion ratio (ER) and shear force (SF).

Main Results:

  • Adequate predictive models for ER and SF were developed and validated.
  • Optimal conditions for minimal SF were predicted at 26.5% feed moisture, 148°C process temperature, and 134 rpm screw speed.
  • The established models demonstrated good correlation with experimental data.

Conclusions:

  • Feed moisture, process temperature, and screw speed significantly influence extrudate characteristics.
  • Optimized extrusion parameters can control and minimize shear force in corn starch-lamb extrudates.
  • The findings provide a basis for utilizing lamb in extruded food products.